Candied Orange Olive Oil Cake (Printable)

A fragrant olive oil cake featuring candied oranges and a bright citrus glaze for a delightful treat.

# Components:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water

→ Cake

04 - 2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - 3/4 cup extra virgin olive oil
12 - 3/4 cup whole milk, room temperature
13 - 1 teaspoon vanilla extract

→ Citrus Glaze

14 - 1 cup powdered sugar, sifted
15 - 2-3 tablespoons fresh orange juice
16 - 1 tablespoon lemon juice

# Method:

01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add orange slices in a single layer. Simmer gently for 20-25 minutes, flipping occasionally, until translucent and tender. Transfer slices to a parchment-lined tray to cool.
02 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large mixing bowl, combine sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil, whisking constantly.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and vanilla. Repeat with remaining dry ingredients and milk, mixing until just combined.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top.
07 - Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk together powdered sugar, orange juice, and lemon juice. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • The olive oil keeps this cake impossibly moist for days, unlike butter-based cakes that dry out.
  • Those candied oranges add a sophisticated bittersweet note that feels more special than any store-bought topping.
  • It's elegant enough for a dinner party but simple enough to throw together on a Tuesday.
02 -
  • Don't skip bringing your eggs and milk to room temperature; cold ingredients won't emulsify properly with the olive oil and you'll end up with a grainy, broken-looking batter.
  • The candied oranges must be completely cool before you layer them into the pan, or they'll sink and stick to the bottom awkwardly.
03 -
  • If your candied oranges are turning out too bitter, lower the heat slightly and extend the cooking time; patience makes them shine.
  • Always sift your powdered sugar before mixing the glaze; it dissolves more evenly and your glaze will be smooth rather than lumpy.
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